sour tripel 1K - Beer Recipe - Brewer's Friend

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sour tripel 1K

226 calories 17.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 1050 liters (fermentor volume)
Pre Boil Size: 1100 liters
Pre Boil Gravity: 15.2 °P (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 226 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Friday April 5th 2019
18.1 °P
2.5 °P
8.5%
19.7
8.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
340 kg Belgian - Pilsner340 kg Pilsner 37 2.77 92.9%
26 kg Cane Sugar26 kg Cane Sugar - (late boil kettle addition) 46 7.1%
366 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
900 g Lublin900 g Lublin Hops Pellet 2.6 Boil 60 min 5.08 26.5%
800 g Saaz800 g Saaz Hops Pellet 3.5 Boil 60 min 6.07 23.5%
900 g Lublin900 g Lublin Hops Pellet 2.6 Boil 30 min 3.9 26.5%
800 g Saaz800 g Saaz Hops Pellet 3.5 Boil 30 min 4.67 23.5%
3,400 g / $ 0.00
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 6646 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
1
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
850 L Infusion -- 67 °C 60 min
Infusion -- 76 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 1075.55 L. Suggest reducing initial water volume to 29.38 L and adding 1030.15 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 1074.4 L 850
Strike water volume at mash thickness of 2.5 L/kg 850
Mash volume with grains 1074.4
Grain absorption losses -340
Remaining sparge water volume (equipment estimates 550.4 L) 590.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 1059.5 L) 1100
Volume increase from sugar/extract (late additions) 16
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -17
Post boil Volume 1050
Going into fermentor 1050
Total: 1440.9  
Equipment Profile Used: System Default
 
Notes

sour with lactobacillus sp. for 24h to pH 3.8.
boil as usual

add 30kg sugar on whirlpool to raise plato to app 18P

pitch at 20C allow to raise to 22C

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  • Last Updated: 2019-06-01 10:58 UTC